On February 4th, 65438, a third-party inspection agency found that a frozen food (trade name "Jiakebao") was positive for COVID-19 nucleic acid during the pre-sale inspection of Harbin Runshuiji Trading Co., Ltd.
After receiving the report, the relevant departments carried out epidemiological investigation overnight, further followed up the relevant personnel and the food involved, carried out nucleic acid detection on the relevant personnel, the food involved and the environment, concentrated isolation on all people who were in direct contact with the food involved, and carried out home isolation and health monitoring on other relevant personnel, and disinfected the environment at the end.
By 23: 00 on the same day, 606 samples of relevant personnel, food and environment had been collected, of which 58 samples were negative and the rest were being tested. Relevant information will be announced to the public in a timely manner.
Extended data
Precautions for safe consumption of frozen food and aquatic products during the epidemic;
1, pay attention when buying
It is safer to buy fresh products in regular supermarkets or markets, and measures such as health supervision and daily disinfection are more in place. Observe whether the color is normal, whether the tissue state and muscles are tight and elastic, and then smell whether the smell is normal.
2. Attention should be paid to cleaning and handling.
Families should prepare containers (pots) specially for cleaning raw food and clean them with flowing water. Special equipment and utensils, such as knives and chopping boards, should also be used to handle raw food;
After cutting raw food, wash tools such as disinfection chopping boards in time, and wash your hands with soap and tap water for at least 20 seconds. The purpose of separating raw food from cooked food is to prevent pathogenic bacteria carried on raw food from directly polluting food in the mouth and causing food-borne diseases.
3. Pay attention to cooking.
Processing and cooking should be thoroughly cooked. The general principle of thorough cooking is to keep 10- 15 minutes after boiling. When eating aquatic products such as snails, shells and crabs, try to avoid eating raw, half-eaten, soaked in wine, soaked in vinegar or directly pickled.
4. Pay attention when eating.
When two or more people eat together, remember to use common chopsticks and spoons to reduce cross-infection and reduce the occurrence of infectious diseases and food-borne diseases. It would be better if you could bring your own tableware when you go out to eat.
5. Please pay attention when storing.
Raw aquatic products should be divided into small pieces and packaged separately. The packaging bag should be intact, dated and stored in the freezer of the refrigerator. Keep it below-18℃ and don't store it for too long. Because frozen food can be stored at-18℃ for more than half a year, its flavor and taste will deteriorate, and its nutritional value will also decrease. In addition, raw and cooked food should be stored in layers in the refrigerator.
6. Pay attention when reheating.
For unprocessed (cooked) aquatic products, please put them in the refrigerator, keep them at 0-4℃ and eat them as soon as possible. Before eating again, it must be fully heated, and the central temperature should reach above 70℃.
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